How to make dry fried sauce

Maybe you have a lot of friends, but it is impossible for you to be with them every day. Even if you are together every day, you definitely won’t be able to cook for yourself when you are young. So, in order to survive better, I will teach you how to make dry fried sauce below.

1. Prepare the main ingredients.

2. Dice the pork belly with skin and meat, chop the ginger and green onion into fine pieces, and cut some green onion into slightly thicker pieces to add at the end of frying.

3. Dissolve Liubiju dry yellow paste in warm water and stir evenly with a spoon.

4. Put a little corn oil in the wok, put the diced meat in and stir-fry, then add a little white vinegar to stir-fry out the fat in the diced meat.

5. Stir-fry until the oil in the fat is almost cooked out, then add rice wine and stir-fry.

6. Add the brewed soy sauce and stir-fry.

7. Add chopped green onion and ginger and stir-fry.

8. Add the softened soybean paste and more hot water.

9. Add two spoons of white sugar.

10. Add appropriate amount of white pepper powder.

11. Add some corn oil at this time, turn on low heat and stir-fry constantly with a spatula to prevent the pan from getting burnt. If there is not enough water, add some boiling water in the middle. Fry for about 45 minutes.

12. When the sauce soup thickens, add the coarse scallions, stir-fry for a few times and then turn off the heat and serve.

13. A bowl of fragrant Old Beijing dry fried sauce is ready.

The steps of making dry fried sauce are simple, but to do it well, you still need to try and practice carefully. Although the method is important, understanding is more important. Only when you truly understand it, can you make delicious food.